Sweet and Sour Tofu

Cooking tofu is very new to me and challenging because I’m not sure how I feel about the texture. I’m going into this open minded though. I decided to try Averie’s Sweet and Sour tofu from Love Veggies and Yoga. The verdict? My boyfriend’s best friend said it was the best tofu he’s ever had, and he’s hard to please. That said, I’m not sure if it is something I could eat all the time but it was good to switch things up and try something new.

Ingredients

Tofu

1/2 cup of sweet jam/jelly/preserves (I used sugar-free orange, Averie used mango chutney – you can use whatever you want)

1/3 cup of agave nectar (or honey/syrup)

1/4 cup of lemon juice

1/4 cup of apple cider vinegar

1/2 teaspoon of ginger

Directions

1. Drain tofu according to directions then cut into cubes or slabs. Set aside

2. Mix remaining ingredients together in a bowl and marinate the tofu in this mixture for 15 minutes – overnight in fridge. (I only had time to marinate them for about an hour).

3. Bake tofu on a baking sheet for 20 minutes at 450 degrees. Flip and bake for another 10 minutes making sure the honey does not burn. Let cool then serve!

Before:

After:

Check back tomorrow for an update on my progress of my plant-based diet🙂

I love baked tofu. My friends used to call it “vegan bacon” as they would slice it thinly and then bake it until it got super crispy. If the tofu was too soft for you, try baking it a little longer to dry it out a bit. If you’re interested, my baked tofu chips recipe explains my go-to tofu cooking method: http://www.favedietsblog.com/how-to-make-tofu-chips/

I have learned to absolutely adore tofu – it is so versatile & adapts to whatever you are cooking. I purchased a tofu press and you would be amazed by how much water drains from it. It really changes the texture from a mushy texture to a firm texture. I love tofu stir fry and here is the link for my recipe on that and the tofu press I purchased – if you plan on sticking with veganism it might be a good investment.

Thanks so much! I saw the tofu press on Averie’s blog too and I think that may have been the problem with mine. I didn’t dry it out well at all and the texture was kind of unpleasant. I might have to invest in a press now!

ok first, love what you did with it…but you will love it even more with a tofu press, or just PRESS the water out of it. Between two cookie sheets, cast iron pans, whatever you have. Something heavy, press. Wait. Repeat.

Yeah, I was in a hurry and didn’t realize how crucial that step of the processes is! I’m not convinced quite yet to invest in a tofu press but thank you for the alternative press tips! I will try that next go-around!

It took me a long time to acquire a taste for tofu! Even today, sometimes I love it, and sometimes not so much. It’s funny how you can crave a food one day and have a total aversion to it the next (that’s the relationship I have with tofu!). This recipe sounds really good though…I’d like to give it a try, especially since I typically like preserves in anything.🙂